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Fudgy Double Chocolate Zucchini Brownies

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These fudgy double chocolate zucchini brownies are moist, tender, and packed with rich chocolate flavor, with the added benefit of sneaking in veggies for a healthier twist.

Ingredients

Scale
  • 1 cup grated zucchini (about 1 medium zucchini, finely shredded and lightly squeezed of excess water)
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour (or almond flour for gluten-free option)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips (reserve a few for topping)
  • Optional toppings: flaky sea salt, chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9 x 9-inch pan or line it with parchment paper.
  2. Grate about 1 medium zucchini (1 cup shredded). Squeeze gently with a clean kitchen towel to remove excess moisture but keep some moisture for tenderness.
  3. In a large bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture with a spatula until no dry streaks remain. Do not overmix.
  6. Gently fold in the grated zucchini and semi-sweet chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top. Sprinkle a few extra chocolate chips on top.
  8. Bake for 30–35 minutes. Check doneness by inserting a toothpick in the center; a few moist crumbs are perfect.
  9. Let brownies cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Use room temperature eggs for better mixing. Do not overmix the batter to keep brownies tender. Squeeze zucchini to remove excess moisture but retain some for moist texture. Check oven early to avoid overbaking. Refrigerate brownies for 15 minutes if too gooey. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips. For gluten-free, use almond flour or gluten-free baking blend.

Nutrition

Keywords: zucchini brownies, double chocolate brownies, fudgy brownies, moist brownies, healthy brownies, gluten-free brownies, vegan brownies, chocolate dessert

Find it online: https://milacook.com/fudgy-double-chocolate-zucchini-brownies-easy-moist-tender-recipe/